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Charred Corn Cabbage Salad

Section: Fresh and Vibrant Salad Recipes

This bold, refreshing salad combines sweet charred corn, crisp cabbage, jicama, green onions, cilantro, and crunchy pepitas. A creamy avocado dressing with hints of jalapeño, lime, and honey pulls it all together. Cotija cheese adds a salty finish, and tortilla chips are the perfect companion. Ideal for summer gatherings or light meals, it’s easy to prepare and loaded with fresh textures and flavors. Even picky eaters will love scooping it with chips!

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Published By Ioana
Updated on Sat, 19 Jul 2025 14:18:00 GMT
A bowl of food with a creamy avocado dressing. Bookmark
A bowl of food with a creamy avocado dressing. | ioanacooks.com

This colorful salad brings together the smokiness of charred sweet corn, the crunch of cabbage and jicama, and a creamy avocado dressing that pulls everything together with rich citrusy flavor. It’s perfect for casual gatherings or weekday lunches and is a hit with kids when served with tortilla chips.

I first made this for a summer BBQ and everyone asked for seconds. It’s been a favorite ever since especially when corn is in season.

Ingredients

  • Sweet corn: adds smoky sweetness when grilled use fresh if possible
  • Avocado oil: great for grilling and in the dressing mild in flavor
  • Cabbage: gives the salad its hearty crunch chop it finely
  • Jicama: provides cool crisp texture and stays fresh
  • Green onions: offer mild onion flavor and color
  • Cilantro: brings herbaceous brightness
  • Pepitas: deliver crunch and nutty taste
  • Cotija cheese: gives salty creaminess substitute with queso fresco if needed
  • Lime juice: adds fresh citrus zing
  • Greek yogurt or sour cream: makes dressing creamy and tangy
  • Avocado: base of the dressing rich and smooth
  • Jalapeño: adds subtle heat remove seeds for milder taste
  • Garlic: brings savory depth
  • Honey: balances the acidity in dressing

Step-by-Step Instructions

Prep the Grill and Corn:
Preheat grill to medium high heat. Brush each ear of corn with avocado oil and place on grill. Rotate every couple minutes for about 8 minutes until charred on all sides then cool.
Remove Corn from Cobs:
Using a sharp knife stand corn vertically and slice downward to remove the kernels. Work over a large bowl to catch them.
Mix Salad Base:
To a large bowl add chopped cabbage diced jicama sliced green onions chopped cilantro pepitas and cotija cheese. Add corn kernels and freshly squeezed lime juice then toss gently.
Blend the Dressing:
In a food processor combine ripe avocado Greek yogurt avocado oil jalapeño lime juice cilantro garlic water honey salt and pepper. Blend until completely smooth. If too thick add an extra tablespoon of water.
Combine Salad and Dressing:
Pour dressing over the salad mixture and use tongs to toss thoroughly until every piece is coated. Taste and season with extra salt or pepper if needed.
Garnish and Serve:
Top with extra cotija and chopped cilantro. Serve with tortilla chips or as a side dish to grilled mains.
A close up of a delicious charred corn cabbage salad with creamy avocado dressing. Bookmark
A close up of a delicious charred corn cabbage salad with creamy avocado dressing. | ioanacooks.com

Storage Tips

Keep leftovers in an airtight container in the fridge for up to 2 days. The cabbage and jicama stay crisp and the flavor develops even more overnight.

Ingredient Substitutions

Use queso fresco or even feta if cotija is unavailable. Frozen grilled corn can be swapped when fresh is out of season. Olive oil works in place of avocado oil.

Serving Suggestions

Serve with tortilla chips as an appetizer or alongside grilled meats like chicken or steak. It also pairs well with tacos or stuffed peppers.

A bowl of charred corn and cabbage salad with a creamy avocado dressing. Bookmark
A bowl of charred corn and cabbage salad with a creamy avocado dressing. | ioanacooks.com

Cultural Notes

This salad is inspired by Mexican street flavors especially the smoky corn and citrus avocado dressing. Cotija and lime echo classic esquites combinations.

Frequently Asked Questions About Recipes

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Trader Joe’s roasted corn is a great option, but fresh corn offers the best flavor when in season.

→ Is jicama necessary?

Jicama adds extra crunch, but you can substitute it with cucumber or skip it if unavailable.

→ Can I make the dressing ahead of time?

Absolutely. Store the dressing in an airtight container in the fridge for up to 3 days. Stir before using.

→ What’s a good substitute for cotija cheese?

Queso fresco is a great alternative. For dairy-free options, try vegan feta or skip the cheese entirely.

→ How long does the salad keep in the fridge?

The salad stays fresh for up to 2 days if stored in an airtight container. Toss again before serving.

→ Can I use olive oil instead of avocado oil?

Yes, olive oil is a fine substitute and adds a slightly richer flavor to the dressing.

Charred Corn Cabbage Salad

Crisp cabbage, corn, jicama, and avocado dressing with cotija cheese and pepitas in every bite.

Time Needed to Prep
15 minutes
Cooking Duration
8 minutes
Overall Time
23 minutes
Published By: Ioana

Category of Recipe: Salads

Preparation Difficulty: Easy to Make

Type of Cuisine: Mexican

Number of Portions: 6 How Many It Serves (1 large salad bowl)

Dietary Preferences: Made for Vegetarians, No Gluten

Ingredients You'll Need

→ For the Salad

Ingredient 01 4 ears sweet corn, husks and silks removed
Ingredient 02 Avocado oil, for brushing corn
Ingredient 03 5 cups finely chopped green cabbage
Ingredient 04 2 cups diced jicama
Ingredient 05 4 green onions, sliced
Ingredient 06 1/2 cup chopped cilantro
Ingredient 07 1/2 cup pepitas
Ingredient 08 1/2 cup crumbled cotija cheese
Ingredient 09 Juice of 1 lime
Ingredient 10 Kosher salt, to taste
Ingredient 11 Black pepper, to taste
Ingredient 12 Extra cotija cheese, for garnish
Ingredient 13 Chopped cilantro, for garnish
Ingredient 14 Tortilla chips, for serving (optional)

→ For the Dressing

Ingredient 15 1 ripe avocado
Ingredient 16 1/2 cup plain Greek yogurt or sour cream
Ingredient 17 1/4 cup avocado oil
Ingredient 18 1 small jalapeño, stem and seeds removed
Ingredient 19 1/4 cup fresh lime juice
Ingredient 20 1/4 cup fresh cilantro leaves
Ingredient 21 2 small cloves garlic
Ingredient 22 2 tablespoons water
Ingredient 23 2 teaspoons honey
Ingredient 24 Kosher salt, to taste
Ingredient 25 Black pepper, to taste

Steps to Follow

Step 01

Preheat grill to medium-high heat. Brush corn with avocado oil and grill for 2 minutes per side, until charred. Let cool.

Step 02

Using a sharp knife, carefully cut kernels from the cooled corn cobs and set aside.

Step 03

In a large bowl, combine charred corn, cabbage, jicama, green onions, cilantro, pepitas, cotija cheese, and lime juice.

Step 04

In a blender, combine avocado, Greek yogurt or sour cream, avocado oil, jalapeño, lime juice, cilantro, garlic, water, honey, salt, and pepper. Blend until smooth and creamy.

Step 05

If dressing is too thick, add 1 tablespoon water and blend again until desired consistency is reached.

Step 06

Pour dressing over salad mixture and toss to coat evenly. Garnish with extra cotija cheese and cilantro. Serve plain or with tortilla chips.

Extra Tips

  1. Fresh corn gives the best flavor, but frozen roasted corn can be used as a substitute.
  2. The salad holds up well in the fridge for up to 2 days when stored in an airtight container.

Tools You'll Need

  • Grill or grill pan
  • Chef’s knife
  • Cutting board
  • Large mixing bowl
  • Blender or food processor
  • Tongs

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (Greek yogurt, cotija cheese)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 290
  • Total Fat: 20 grams
  • Carbohydrate Amount: 24 grams
  • Protein Amount: 6 grams